I used to grow tomatoes on my deck, when I had them, and generally stopped buying them from the store even after I had moved and no longer had a porch. There was just no going back. But when I started getting them in my farm share things got a little better, and once I started slow roasting them, I was addicted. This recipe originated from the Fine Cooking. But you know I like to change things up.
This recipe works with any tomato, but Roma and cherry tomatoes are the best in my opinion. Like my other roast vegetable recipes, the quality of the balsamic vinegar is key. Use the best you can afford (my recommendation comes from Bon Appetit, here). I eat these with my eggs for breakfast, add them to burgers and veggie sandwiches in place of ketchup, and toss them in pasta with other roasted vegetables (like eggplant and summer squash), parmesan and fresh basil for a quick meal.
Ingredients:
3-4 regular tomatoes, 5-6 Roma tomatoes, or 1-2 cups cherry tomatoes
1-2 Tbsp olive oil
1 tbsp balsamic vinegar
1/2 tsp oregano
1/8 tsp granulated garlic
1/8 tsp kosher salt
Pre-heat the oven to 250 degrees. Halve the tomatoes and arrange them in a sheet pan or oven safe pan. With tomatoes it's perfectly fine to pack them together so that they are touching, but they must be in a single layer. Drizzle them with the olive oil and vinegar and sprinkle with oregano, garlic and salt. Roast for 2-3 hours, or at least until relatively dry on top. The longer you roast, the sweeter they will be.
If not using right away, drizzle the pan juices and oil over the tomatoes before storing. The roasted tomatoes will keep in the fridge for 3-5 days, or at least a week if vacuum sealed.
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